Figs with Blue Cheese

12 ripe figs
350g / 12 oz Spanish blue cheese, such as Picas, crumbled
extra-virgin olive oil, to serve

caramelized allmonds
100g / 3 1/2oz caster sugar
115g / 4oz whole almonds
butter, for greasing

First make the caramelized almonds. Place the sugar in a saucepan over medium heat and stir until the sugar melts and turns golden brown and bubbles. Do not stir once the mixture begins to bubble. Remove the pan from the heat, then add the almonds one at a time and quickly turn with a fork until coated. If the caramel hardens, return the pan to the heat. Transfer each almond to a lightly greased baking sheet once it is coated. Set aside until cool and firm.

To serve, slice the figs in half and arrange 4 halves on individual serving plates. Roughly chop the almonds by hand. Place a mound of blue cheese on each plate and sprinkle with chopped almonds. Drizzle the figs very lightly with the olive oil.